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ChapChae/JapChae Korean Stir-Fry Noodles

May 18, 2011

One of my dearest friends Emily knows me and by blogging obsession all too well and was sweet enough to send me this awesome cookbook for Christmas.  This book has been on winner on many fronts–not only have I tested out some awesome recipes, but I’ve also discovered some fun new blogs that I didn’t already know about.  I’ve made several dishes already, but so far my favorite has been the ChapChae traditional Korean noodles, which makes sense as Korean food is one of my favorite cuisines.   This dish was so easy to throw together–that is after the fiasco of finding the right noodles at the international store.  Every recipe suggests you use sweet potato starch noodles, but since none of the actual packaging is in English I got a little confused and overlooked these slightly greenish looking noodles many times, inadvertently buying the mung bean or rice variety.  After having made it with all sorts of noodles, I can say with confidence that the potato starch noodles make all the difference in absorbing the flavors, so don’t even think about it and just buy the weird greenish looking ones and you will be glad you did.  This version is vegetarian but small pieces of meat can be added in.  My favorite way of eating this was with some sambal olek for spice and a very runny fried egg on top.  Thank you Emily for the wonderful gift!!

ChapChae Korean Stir-Fried Noodles

recipe from Amateur Gourmand

  • 8 oz sweet potato vermicelli noodles
  • 1 sweet onion, sliced into thin strips
  • 2 cloves garlic, finely chopped
  • 1/2 lb baby spinach, parboiled
  • 2 carrots, julienned
  • 3 scallions, chopped
  • 5 mushrooms, sliced (I like to use creminis)
  • 1/2 cup zucchini, sliced into half-moons
  • 2 Tbsp olive oil
  • 2 Tbsp sesame oil
  • 3 Tbsp soy sauce
  • 1 tsp sugar
  • Salt to taste
  • Sesame seeds (optional)


  1. Cook noodles according to package directions
  2. In a large pan, heat olive oil and 1 Tbsp sesame oil
  3. Add onion slices, saute for a few minutes.  Then add garlic and sauté for about 1 more min
  4. Add rest of vegetables and cook for 4-5 min, until the vegetables are half-cooked and still a bit crispy
  5. Turn heat to low and add cooked noodles, soy sauce, sugar, and the remaining sesame oil
  6. Mix to combine and cook for another 2 min
  7. Add salt or more soy sauce if needed (or if you want it a bit sweeter, add a touch more sugar)
  8. Serve and sprinkle with sesame seeds.

4 Comments leave one →
  1. May 18, 2011 2:45 pm

    Looks fantastic! I can’t wait to try out this recipe. Thanks for sharing!

  2. May 19, 2011 7:25 pm

    Yummy!!! This is definitely on my list of things to try!

  3. Jenn permalink
    May 31, 2011 12:01 am

    So glad you liked the recipe! It’s one of my go-to comfort foods 🙂

  4. June 7, 2011 3:18 pm

    Yum! I love sesame noodle-type dishes, and sweet potato vermicelli sound great!

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